Recipe Vietnamese summer rolls

How to make Vietnamese Fresh Spring Roll (GOI CUON) (February 2019).

The Vietnamese summer rolls are made fast and you can let off steam creatively, but try our recipe for rice paper rolls with tofu.

For 2 portions:

8 leaves of rice paper around

120 g glass noodles

1 pkg. Tofu (about 150-200 g)

1 red pepper

2 carrots

1 pack of iceberg lettuce

1 bunch of basil

5g of sesame

soy sauce

Basic Ingredients:

water

1 Approx. bring half a liter of water to a boil and soak glass noodles in it for about 5 minutes.

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2 In the meantime, wash the peppers, core them and cut into thin strips. Peel the carrots, cut off the tops and ends and wash. Halve the carrots and cut into thin slices. Wash the ice salad leaves and cut a handful of them. Remove the tofu from the package and cut into small cubes (about 1cm).

3 Now drain the water from the glass noodles. Take a large plate and put some lukewarm water on it (so that the plate is covered with it). Moisten a fresh dishcloth with hot water and use it as a work surface. Always make one rice paper roll after the other. Soak a rice paper sheet in lukewarm water on the plate for about 10-15 seconds (should not be too soft), remove from the plate and put on the moistened dishcloth. Put a small portion (about 20g) of the glass noodles in the middle of the rice paper. Now stack a small amount of salad, pepper and carrot strips, tofu cubes and basil on the glass noodles.

4 Fold the rice paper inward on the sides, then fold up and down. Roll from left to right on the tea towel to make a nice roll. Do the rest of the rolls as well. At the end, sprinkle the rice paper rolls with sesame seeds and add the soy sauce.